Author Topic: goEMAW.com bbq, smoking, grilling, etc. thread! (Read 480842 times)

CNS · « **Reply #2800 on:** July 04, 2015, 01:57:07 PM »

Put them in a pan, cover w foil, cook on a low heat for a while. Once they hit 150 deg or so, pull the pan, turn the heat up, put them directly on the grill to sear the outside. The hardest thing here will be the initial cook time. Needs to be low and slow otherwise they will be super tough.

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sys · « **Reply #2801 on:** July 04, 2015, 01:59:05 PM »

Quote from: CNS on July 04, 2015, 01:57:07 PM

Put them in a pan, cover w foil, cook on a low heat for a while. Once they hit 150 deg or so, pull the pan, turn the heat up, put them directly on the grill to sear the outside. The hardest thing here will be the initial cook time. Needs to be low and slow otherwise they will be super tough.

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should i put some water somewhere in the grill? low and slo, so like the lowest possible, as far as possible from the meat?

sys · « **Reply #2802 on:** July 04, 2015, 01:59:56 PM »

Quote from: wetwillie on July 04, 2015, 01:54:33 PM

Is feeding them to the dog and running to the store an.option?

that is not an option. the dogs can have them if they turn out inedible.

CNS · « **Reply #2803 on:** July 04, 2015, 02:03:25 PM »

I am inexperienced at charcoal grills if that is what you have. If gas, just treat the grill like an oven and get it to 300-325.

I have heard the best thing to do on charcoal is.to move all the coals to one side and cook on the other until the time comes to sear

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sys · « **Reply #2804 on:** July 04, 2015, 02:07:47 PM »

i have a gas grill, but i'm not sure the temp control is that precise. 300-325 sounds pretty hot. i'm sure i can go lower than that.

CNS · « **Reply #2805 on:** July 04, 2015, 02:09:52 PM »

You could certainly try something lower. The fight you have is to manage moisture loss vs heat over a long cook.

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sys · « **Reply #2806 on:** July 04, 2015, 02:31:59 PM »

would a pan of water help with that?

CNS · « **Reply #2807 on:** July 04, 2015, 02:33:44 PM »

It may. It would add humidity to the enclosure, but I think tightly wrapping these things up in a pan with foil would help more.

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Bloodfart · « **Reply #2808 on:** July 04, 2015, 02:36:06 PM »

Do they have any fat on them? Would help answer the moisture question.

sys · « **Reply #2809 on:** July 04, 2015, 02:40:34 PM »

yeah, there is fat on them. kinda mixed in, not like a layer on top. they are apparently cut from the shoulder.

sys · « **Reply #2810 on:** July 04, 2015, 02:43:21 PM »

they look about like this.

sys · « **Reply #2811 on:** July 04, 2015, 02:45:41 PM »

cns, the thing about the pan and foil is, i was thinking i should baste them with a sauce or liquid, but if they're in a pan then they'll just sit there and boil/steam in the sauce/liquid and their own juices. at least in my mind they would.

CNS · « **Reply #2812 on:** July 04, 2015, 03:02:13 PM »

You shouldn't baste until they are near cooked, imo. Especially if you are talking bbq sauce due to the sugar content. You will just cover them in carbon 'ey bullshit.

Cook for tenderness, then hit the grill directly and sear/baste after they are mostly cooked. That way you get them tender throughout and the outside will quickly get a little of a crisp and the baste sauce can get a little reduced.

Also, salt/season them and let them sit room temp with the salt/seasoning for at least a half hour. That will help tenderize them a little too. Will also help a little with the moisture issue.

This is all theory, btw. I haven't done this to that specific cut before.

I mean, I cook a lot, and stuff, and I am pretty confident with what I am describing, just havent done it before

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AppleJack · « **Reply #2813 on:** July 04, 2015, 03:31:41 PM »

CNS - tweet out a pic of whatever you're drinking and your giant hands tonight. for America

TheCatFanSpeaks · « **Reply #2814 on:** July 04, 2015, 03:48:04 PM »

Got some chicken, sausage, and a small pork roast on the smoker now. Because America!

CNS · « **Reply #2815 on:** July 04, 2015, 03:54:59 PM »

Cheers, America!

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AppleJack · « **Reply #2816 on:** July 04, 2015, 04:29:24 PM »

cDubya · « **Reply #2817 on:** July 04, 2015, 04:33:48 PM »

Guys, I'm at 8 hours... Am I doing this right?!

CNS · « **Reply #2818 on:** July 04, 2015, 04:48:56 PM »

Looks great. Put that in a foil pan to catch some juice the rest of the way on.

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sys · « **Reply #2819 on:** July 04, 2015, 04:56:46 PM »

Quote from: CNS on July 04, 2015, 03:02:13 PM

You shouldn't baste until they are near cooked, imo. Especially if you are talking bbq sauce due to the sugar content. You will just cover them in carbon 'ey bullshit.

Cook for tenderness, then hit the grill directly and sear/baste after they are mostly cooked. That way you get them tender throughout and the outside will quickly get a little of a crisp and the baste sauce can get a little reduced.

Also, salt/season them and let them sit room temp with the salt/seasoning for at least a half hour. That will help tenderize them a little too. Will also help a little with the moisture issue.

i put them in a pan and covered it, they're covered in this sauce that i made up. so basically, they're like boiling in a sauce (except cooler than a boil, i think). planning on leaving them there for 2-5 hours, then taking them out for 5-10 on the grill and done.

cDubya · « **Reply #2820 on:** July 04, 2015, 05:49:03 PM »

Quote from: CNS on July 04, 2015, 04:48:56 PM

Looks great. Put that in a foil pan to catch some juice the rest of the way on.

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Done!

Now to enjoy the next hour or two until I hit that 190° mark. This should help...

8manpick · « **Reply #2821 on:** July 04, 2015, 05:53:36 PM »

Dad cooked itit, but smoked chicken, pulled pork, homemade kielbasa, rib, turkey, beans, America.

CNS · « **Reply #2822 on:** July 04, 2015, 06:30:39 PM »

Sys, post the pics!

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sys · « **Reply #2823 on:** July 04, 2015, 09:25:45 PM »

pretty good. i probably left them in the liquid too long, they were kinda falling apart on the grill.

star seed 7 · « **Reply #2824 on:** July 04, 2015, 10:03:19 PM »

That dog is sys'y